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π 4/5 - I made a reservation at Atoboy - about a month out on a
By π» @Flora H., 02/23/2023 3:00 am
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I made a reservation at Atoboy - about a month out on a Wednesday night - when I read about Junghyun Park's 2023 James Beard nomination for best new chef. I was intrigued by the description of upscale Korean banchan and even more intrigued by a $75 prix fix inclusive of the service fee. I liked the simplicity of the decor. Some have described it as cafeteria style but I'd say it's definitely more upscale than that. I'd call it industrial chic. The host was extremely nice, offering me either a table immediately, or a much better table if I was willing to wait a few minutes. I opted for the latter and we were still seated a minute before our actual reservation time - despite the host's profuse apologies for the delay.As for the rest of the service - while friendly - I have to say that I felt uncomfortably rushed through the entire meal. Dishes came out so quickly that I always had at least half the previous dish on my plate and was chewing when the next one came out (and these are not large dishes by any means). It must have been mere minutes between courses. After the last course, they cleared the table while I still had half my rice bowl full and the banchan had been barely touched. We were in and out in under an hour, if that tells you anything. Despite that uncomfortable rush, the food was quite good. Every dish was extremely unique and each bite full or rich, decadent flavor.Starter:Sea Urchin - loved this, even though I don't always love sea urchin. It is perfectly prepared and the flavor, when mixed with dried seaweed, was quite delicious.First Course:Yellowtail - one of the best preparations of yellowtail I've ever had, I almost wish I had something to dip in the remaining sauce in the dish after I'd eaten all of the very fresh and perfectly textured yellowtail.Second Course:Octopus - normally I don't think that octopus needs to be or should be fried, but they did it just right here. It created a slightly crispy outside without affecting the texture of the rest of the dish.Third Course / Main:Served with a side of rice and two banchans to share, I chose the duck on the server's recommendation despite having read a yelp review about it being too rich. It is definitely rich - it's like eating foie gras - but I am a huge fan of foie gras so for me that was a major plus. I can see how it might be too heavy for some, though.It was plenty of food so as much as I would have liked to have tried the fried chicken, it would have been too much. There were several upgraded course options (tartare, scallop, pork) as well as the fried chicken add on, but we did not opt for any of those.All in all a very interesting, flavorful and decadent meal. Given that service is included (don't be fooled by the additional tip line on the bill) it is also very reasonably priced, even more so if you don't upgrade, add on, or have cocktails. Not sure if I would rush back given the experience, since this is somewhere you'd go for a special occasion but you probably don't want to be rushed out the door in an hour on a special occasion.
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